Ingredients:
· ¼ cup crumbled feta cheese
· 1 clove garlic
· 1 jalapeño, seeded
· Salt to taste
· ½ cup packed baby spinach
· 2 spring onions, quartered lengthwise, plus more for serving
· ½ cup cooked quinoa
· 1 can low-sodium chickpeas, rinsed
· 1tbsp olive oil
· Mixed green salad, for serving

Method:
Heat oven to 200°C. In a food processor, pulse feta, garlic, jalapeño and one-fourth teaspoon of salt until mostly smooth. Add spinach and spring onions and pulse a few more times to chop. Add quinoa and chickpeas and pulse to chop and combine. Coat a rimmed baking sheet with oil. Scoop chickpea mixture in two-tablespoon balls, transfer to baking sheet and flatten slightly. Roast until bottoms are golden brown, for eight to nine minutes. Flip and roast until golden brown, for seven to eight minutes more. Serve with mixed green salad.